Mozzarella Sticks

TOTAL TIME: 2 hr 40 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 10 min
 
YIELD: 6 to 8 servings (makes about 56 pieces)
LEVEL: Intermediate

ingredients

  • 1 1/2 cups Italian-style dried breadcrumbs
  • 1 1/3 cups freshly grated Parmesan
  • 1 teaspoon salt
  • 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
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Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

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  • on September 15, 2013

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    A huge MESS. Don't waste your time. Spent so much time w prep to be sure everything was perfect, ready to go. And it was. Made sure the grape seed oil I used was heated at 350. From the time I put in the first batch, it was hard to keep the frozen sticks from dropping the temperature, creating more problems. Let them stay in a second too long you have an oozing mess. A second too soon, they are cold and underdone. Half the breading falls off. Can't use paper towels to lay them on and soak up the oil or the cheese will stick. Don't use a paper towel and you have a disgusting, greasy plate. By the time I thought to use a wire rack, I said "forget it", and stored the other 1/2 batch back in the freezer. Thank goodness I cut the recipe in 1/2 to begin with.

    You want fried mozz? Go to a restaurant. Not worth time, mess, and frustration.

    people found this review Helpful.
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